Monday, June 29, 2015

Join Us for Ladies Night Tomorrow and Every Tuesday at Mankas Steakhouse!

Grab the girls and join Mankas Steakhouse every Tuesday for Ladies Night! Enjoy great food and drink specials along with LIVE music from the Beer Brothers!!
For more information please visit our website at
See you there!

Friday, June 26, 2015

A Prime Steakhouse Can Also Be Considered Fine Dining

A restaurant is considered a "fine dining" establishment if it serves absolutely delicious meals, has impeccable service and offers an ambiance that enhances the dining experience. Certainly prime steakhouses that offer steaks from the top 2% of prime beef found in the US could qualify initially.

However, you would need to take a peek at the rest of the menu. It doesn't have to offer everything under the sun but it does need to be varied in order to please different palates. You know for a fact that the restaurant serves prime filets, T-bones and rib eyes, but it must also have selections from the ocean like lobster tail and salmon. For the bird lovers there must be one or two fowl selections like game hen or quail. Plus there must be at least one rare dish like lamb.

It is rare to see a fine dining restaurant serve beer in a bottle to the table. While some patrons prefer beer, most of the time it is served in a chilled glass. The wine selection does not have to offer hundreds of choices, but what is offered must be above reproach. There should be choices that go with red meat, white meat and fish dishes, or both. For the special occasion there would be several choices of champagne.

The staff at a fine dining restaurant is trained well beyond how the wait staff would be trained at a casual restaurant. They are not there to merely take an order and bring it to your table. They should be able to answer any question you may have about anything on the menu without having to check notes. It would not be unusual for the host or hostess hold a chair for a lady. A different server would remove crumbs from the table between servings. In short, the service enhances the dining experience. All servers are attentive without being over-bearing.

If you are going to a prime steakhouse for a fine dining evening, you should not expect marble floors and Tiffany chandeliers. The decor will be reminiscent of the food that is being prepared. No, there will not be old license plates covering the wall or a mechanical bull in the middle of the floor, but the decor will be hand-chosen to make the clientele feel comfortable and at ease. A fine dining restaurant could require coat and tie for the gents, but more than likely the prime steakhouse will want the patrons to enjoy their meals in casual attire as well.

You will know that the prime steakhouse you have chosen is a fine dining choice when you notice the attention that is being paid to all the little details. Your server may actually call you by name if you had a reservation. You will feel important. You will notice small things at the table like fresh napkins if you should leave for a moment or the freshness of the centerpiece or candle.

Fine dining can be modestly priced or expensive. When you finish your meal you will think it was worth every penny no matter how much you paid.

Myron's Prime was just named winner of San Antonio Best Steakhouse for 2012. Whether it's the bone-in ribeye, the fresh Maine lobster or a fine bottle of wine that you crave, we'll make sure that your dining experience with us will be one to remember. Myron's Prime Steakhouse has two locations. locally-owned, San Antonio steakhouses.
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Tuesday, June 23, 2015

Hollywood Jenkins this Thursday Night!

Mankas Steakhouse Live Entertainment on Thursdays

June 25th - Hollywood Jenkins

2522 Mankas Corner Road, Fairfield, CA 94535

Saturday, June 20, 2015

Take a Look at some of the Items Available on Our All Day Menu!

Enjoy these items any time at Mankas Steakhouse!  

The "Whole" Board 

All three cheeses and all three charcuteries listed above presented on a big board

Fried Calamari 

Hand Cut Calamari with Sliced Pepperoncini & Lemon Aioli

Mac & Cheese

Add White Truffle Oil 

Add Applewood Smoked Neuskie Bacon 

Add Maine Lobster 

Artichoke & Spinach Dip 

House made Artichoke & Baby Spinach Dip with Fresh Fried Tortilla Chips

Roasted Bone Marrow 

Roasted Bone Marrow with a Parsley, Lemon, Caper salad & Crostini

Spicy Garlic Shrimp & Chorizo 

Black Tiger Prawns Sauteed with Spanish Chorizo & Red Chili Flakes

Mankas Steakhouse is now open 7 days a week! 
Monday thru Thursday 11:00 am - 9:00 pm | Friday & Saturday 11:00 am - 10:00 pm
 Sunday 11:00 am - 9:00 pm | Ladies Night Every Tuesday
2522 Mankas Corner Road
Fairfield, CA 94534


Wednesday, June 17, 2015

Sunday, June 14, 2015

Mankas Steakhouse's Banquet Offerings


Mankas Steakhouse is a historic site which has been beautifully restored for memorable events:

  • Weddings
  • Parties
  • Corporate Events
  • Non-Profit Organizations

Private Gardens:

  • 25 - 150 People

Off-Site Venues:

Vezer Estates - Surrounded by rolling hills, one of the most stunning views in the valley.
  • 25 - 200 People

Blue Victorian - Step back 100 years in this elegantly restored Victorian home and barn, now Winery with Spectacular Barrel Room and Outdoor Tented area.
  • 25 - 200 People

Thursday, June 11, 2015

Monday, June 8, 2015

Wine Tip: What Role does Acidity Play in the Taste of Wine?

Check, Please! Bay Area host Leslie Sbrocco shares her wine tip in Season 10 episode 4. What Role does Acidity Play in the Taste of Wine?

Friday, June 5, 2015

Ordering Wine Like A Pro: How To Choose A Wine At A Restaurant

You're going to one of the finest restaurants in the city with a very valuable potential customer and your department head and you're tasked with choosing a bottle of wine for dinner. The potential client is a very big wine enthusiast and your decision can make or break the deal. What do you do? Do you feel panicky? Shortness of breath? Racing thoughts: What if your client hates the wine? How do you pull this off? First, calm down, take a deep breath, and relax. You're a professional, you'll get through this. Choosing wine in a restaurant is not very difficult at all once you know what to look for.

Call Ahead

If you're aware of what restaurant you're going to, check their website for the wine list. If not, call and request one be faxed or emailed to you. This way, you know what you're getting into before you enter the restaurant. You can even call the sommelier and have a conversation about your price point and what kind of wine you're looking for. Once you get to the restaurant, your guests will be impressed by your impressive ability to order wine with ease. If you really want to score with your guests, you can have the wine bottle ready on the table when you get there.

If there isn't time to have the casual chat with the sommelier beforehand, arrive at the restaurant 15-30 minutes early. You'll have the opportunity to converse with the sommelier before your guests arrive. You can also order a bottle or two of sangiovese or pinot grigio as an aperitif for the table.

Talking to the sommelier is critically important in ordering wine at the restaurant. If you take nothing else away from this guide, keep with you: talk to the sommelier.

Ordering at the table

A restaurant wine menu can be quite overwhelming for new wine drinkers. Your eyes may glaze over at first glance. You'll first want to examine how the wine list is organized. Some restaurants separate wines into whites, reds, and dessert wines, while others are arranged by region such as Napa Valley or Burgundy. Local wineries are also included in some wine lists.

Now that you have a basic understanding for how the wine list is organized, did you see the name of a wine you've enjoyed in the past? Keep that wine in the forefront of your mind as you may need to recall it later. Request a sommelier. While waiting for the sommelier to arrive, ask your dinner companions if they prefer red or white wine. Take this information into account when speaking with the sommelier. Give the sommelier very clear directions but empower him or her to find the finest wines that will work for your table within your price range. Communicate cost using your knife, tell the sommelier: "we'll have two bottles of unoaked California chardonnay, in this sort of range (using your knife to point to the price.)" Your sommelier will appreciate your trust.

When the wine arrives

When the sommelier returns with your bottle of wine, check for any signs of decay, mold stained labels or corks, and dirt. If the wine bottle displays signs of improper storage, send the wine back for a different bottle. Your guests will appreciate your cautious nature and attention to detail. If the wine meets your approval, let your waiter or sommelier know to open the bottle of wine.

Now that you've learned more about how to choose wine at a restaurant, take the next step to visit our website for more information on vino! Wine Beginners is the ultimate source of information and recommendations for the aspiring wine enthusiast. Thanks in advance for visiting our site!
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Tuesday, June 2, 2015

It's Ladies Night TONIGHT at Mankas Steakhouse!

Grab the girls and join Mankas Steakhouse every Tuesday for Ladies Night! Enjoy great food and drink specials along with LIVE music from the Beer Brothers!!
For more information please visit our website at
See you there!